Making A Comeback

Dear Visitors,

Okay, So it’s been awhile. Life happened. Which I don’t apologize for. From the last posts I have made, I have moved from overseas back to the states, had a

arrow-31177_1280 second child, finished my Bachelors Degree from home in Culinary Managment, and again preparing for another move this time to America’s Last Frontier/Wild North West(Alaska).

I’d like to thank the many people who visit the site and check out my recipes. I am also rebooting my blog which may or may not be a daily or weekly thing. But I want to ask YOU what kind of content do you want to see on my blog. How to’s, more recipes, maybe even videos, Recipe requests?

I collect cookbooks, I also use a fair amount of Yummly to search out new ideas/old ideas. I work a lot with Venison so I have a lot of recipe ideas for that.

I also work in a produce department which has afforded me more knowledge on produce in general, and I also get to prepare salads and platters.

So again what do you want from me? 

Please leave detailed information if you have any comments, suggestions and otherwise. I will respond back to you as soon as I can.

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So tonight I went for simple

We didn’t have anything planned for tonight. As far as meals go. I opted for one of those Quick fast food meals: Subway. Although, those people were not trained well. I’ve eaten enough subway to know when they are making a sandwich wrong, too little lettuce, too much mustard.

I wanted to spring that I also started another blog last night: http://peskymilitarywife.wordpress.com/

The Pesky Military Wife

Pesky Military Wife logo

Bear with me as it is something I feel I want to do as well. Writing about being a military wife, a member of the military as well as a mom. I figure someone will eventually read it. If not, just gets some of my thoughts, ideas, musings out.

Thanks for reading…

 

I did not fall off the face of the Earth…Yet

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No internet and plenty of activities with my daughter. Color Fest in Washington, Utah.

My brother is not normal. No internet in the house except when he is home, which comes from his phone. I spent well over 2 weeks without a proper internet fix. Now I am catching up on many things. We have a 60th wedding anniversary party next week to throw for my lovely grandparents. Please forgive the lack of posts. I do plan on adding some posts this week. As I do have internet again, YAY mom. I am at my mom’s house again. I will be posting about fondant, as I had showed you in most recent post, the minion cake. I was also going to post some tidbits on Kale. A Congratulations to my Brother-in-law Chris and his significant other Shanna who had a baby last night at 11:16 pm 7 lbs 2 oz and 21 1/2 inches long. Great Job and welcome to parenthood! If you have a blog that discusses food in any form, please comment. I will be sharing it on my Facebook page: Pesky Apron Strings: Cooking Tips and Advice.  I have a list for Food Bloggers.

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Pineapple Cake from Scratch

I found this recipe on http://www.tasteofbeirut.com/2011/02/fresh-pineapple-cake/

I have never added pineapple to my cakes. I have never even made a pineapple upside down cake. But this was wonderful. A Very simple basic cake recipe, with the add on of a pineapple reduction.

Pineapple Poached

That above, was very easy. I used a Pampered Chef Pineapple cutter, Although, you still have to cut the ends off or it wont work.  Make sure to cut all the eyes and skin off. Chop into pieces, it called for 1 inch pieces but I just kind roughed it.

The reduction is similar to a SIMPLE SYRUP in the process. But you are adding a flavor: Vanilla and Pineapple and you are reducing the amount of liquid overall. When reduction is done, Save juice and pineapple in a bowl. You will be separating later. Pineapples go into the cake and the juice goes on the cake at the end.

Eggs Sugar anf Flour

Cake Process: Pretty much a basic cake, which can be changed anywhere in between. You could choose to add additional items to this cake on top of the Pineapple. I added Spiced Rum in the cake batter as well as the juice reduction.

Remember to Mix the Eggs and Sugar til you see this…

See the Light yellow color.

Sugar and Eggs (Light Yellow)

This cake was a little out of order from what I usually go for, it had you pour each item in separate, the flour goes in before the baking powder.

I mean to most people that wouldn’t seem strange, but I bake quite a bit. Usually it has you combine the flour and baking powder before adding it to the mixture. You can very well do that. I don’t suppose it makes much of a difference in the end, as long as the baking powder is distributed in the batter well.

Baking Powder Butter and pineapple

Make sure to measure your Baking Powder, because it is a leavening agent and too much or too little can cause the cake to not rise or rise too much.

Butter, I suggest adding it while your mixer is on.

Remember to add the pineapples (no juice) just barely mixing so you don’t crush the pineapple too much.

The batter will be a bit more loose because of the pineapple and it’s juicy structure.

Flour and grease and final show

Grease and Flour your pan well so that your cake will come out smooth and with no hassles.  I prefer this method of greasing my pan because it never fails.

Pour Batter making sure to distribute the pineapple evenly in the pan.

Bake at desired time and temperature.  Using a toothpick inserted into the cake, if it comes out clean your cake is done. Its going to have a golden brown color.

Allow to cool in the pan on a wire rack for about 10 minutes, then take out of pan and put onto cake plate. Prick the cake with a toothpick, making holes for the pineapple reduction.  Brush on the juice with a pastry brush.

VOILA!

Cake Done

I let it sit awhile before I ate it.

I will be making this cake again but putting a twist on the flavor. I added rum to my cake to give a bit of extra pop. I felt that I could improve upon this cake with a coconut twist. So that will be posted in the near future.

Thanks for stopping by hope you enjoyed the look.